Recipe: Bacon Cheeseburger Dip

updated May 1, 2019
Bacon Cheeseburger Dip

This one-pan dip has everything you love about a bacon cheeseburger in one gooey, scoopable bite.

Serves10 to 12

Prep20 minutes

Cook30 minutes

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(Image credit: Joe Lingeman)

Backyard parties are the best parties. Who cares if the house is a mess when the festivities are outside? Be a guest at the party you’re throwing this summer and skip the burger flip in favor of a bacon cheeseburger dip.

This hearty dip checks all the boxes that make bacon cheeseburgers a BBQ classic — big beefy flavor, gooey cheese, and smoky bacon. Your friends won’t miss the standard-issue burgers and buns after scooping second helpings of this hearty dip.

The Scoopable Way to Serve Bacon Cheeseburgers

Bacon cheeseburger dip is a one-skillet wonder. Crisp thick-cut bacon in the skillet before browning onion and ground beef in the rendered fat. Dovetailing the two steps saves you from adding dishes to the pile while infusing the burger meat with bacon’s characteristic smoky flavor. Next, grab the cheese, ketchup, and mustard and stir them in to season the burger base. A trip under the broiler melts the cheese to a browned and bubbly state. Finish the skillet with smoky bacon, tomato, scallions, and dill pickles.

Serve the Dip from the Skillet

The cast iron skillet keeps the dip warm far longer than a casserole dish, but in the unlikely event that it cools before complete consumption, slip it onto a hot grill to reheat. Stick a few slices of French bread under the broiler, or if the grill is warming up, toast them on that. The sturdy slices are just what this dip calls for, so you can be sure to get a hearty scoop of cheeseburger dip with all the toppers. With this dip, you can have all the flavors of a bacon cheeseburger even before the main course hits the grill.

(Image credit: Joe Lingeman)

Bacon Cheeseburger Dip

This one-pan dip has everything you love about a bacon cheeseburger in one gooey, scoopable bite.

Prep time 20 minutes

Cook time 30 minutes

Serves 10 to 12

Nutritional Info


  • 8 ounces

    thick-cut bacon (about 5 slices), cut crosswise into 1/2-inch pieces

  • 1 cup

    diced yellow onion

  • 2 cloves

    garlic, minced

  • 1 pound

    lean ground beef

  • 1 cup

    shredded mozzarella cheese (4 ounces), divided

  • 1 cup

    shredded cheddar cheese (4 ounces), divided

  • 6 ounces

    cream cheese, cubed and at room temperature

  • 1/4 cup

    sour cream

  • 1/4 cup


  • 1 tablespoon

    Worcestershire sauce

  • 1 tablespoon


  • 2 teaspoons

    yellow mustard

  • Serving options: Diced tomato, sliced scallions, diced pickles, toasted French bread slices, corn chips


  1. Arrange a rack 4 inches from the broiler, and heat the broiler to high.

  2. Place the bacon in a 10-inch cast iron skillet and cook on medium heat until browned and crisp, about 15 minutes. Using a slotted spoon or tongs, transfer the bacon to a plate lined with a double layer of paper towels and set aside. Pour off all but 1 tablespoon of the bacon fat from the pan.

  3. Add the onion to the pan and cook over medium heat until softened and browned, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the ground beef and cook, breaking the meat into small pieces, until browned and no longer pink, 5 to 6 minutes. Pour off and discard any remaining fat in the pan.

  4. Reduce the heat to low. Add 1/2 cup of the mozzarella cheese, 1/2 cup of the cheddar cheese, cream cheese, sour cream, mayonnaise, Worcestershire sauce, ketchup, and mustard. Stir until the cheeses melt. Add 1/2 of the reserved bacon and stir to combine.

  5. Smooth the dip into an even layer, then sprinkle with the remaining 1/2 cup mozzarella cheese and 1/2 cup cheddar cheese. Broil until the cheeses melt and are browned and bubbly, 1 to 2 minutes.

  6. Sprinkle with the remaining bacon and diced tomatoes, sliced scallion, or diced dill pickles if using. Serve with toasted French bread slices or corn chips.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Make ahead: The onion and beef mixture can be made up to 1 day in advance and refrigerated. Reheat in the cast iron skillet before adding the cheeses.